Cold Curried Rice Salad recipe

2 (8 ounce) packages chicken flavored Rice-a-Roni
2 (6 ounce) jars marinated artichoke hearts, chopped
2 teaspoons curry powder
Liquid from artichoke hearts
8 scallions, sliced
1 green bell pepper, chopped
1/4 cup toasted almonds, sliced
1/2 cup green olives, sliced
2/3 cup mayonnaise

Cook rice as package indicates, using oil instead of butter. Refrigerate.

Add remaining ingredients. Chill.

Keeps for several days and is delicious with grilled chicken.

Serves 10.

Copyright 1999 Linda Kilbride, Recipe Goldmine LLC - please see Terms of Use